No-Till Farmer editors encounter a variety of articles, social media posts, podcasts and videos that offer a unique look at the grower's realm from the lofty digital realm. Here is our favorite content from the past week from across the web.The Best of the Web series is brought to you by Purple Cow Organics.
More than half of the farmers who responded to No-Till Farmer’s 2023 No-Till Operational Practices Survey used a biological product in 2021 — the highest number ever reported on the annual survey.
Three individuals and one organization are being recognized as the 21st Class of No-Till Innovators for leading the adoption and advancement of no-till at the 25th annual National No-Tillage Conference.
Concerns among no-tillers about the impact of high nitrogen (N) rates on soil acidity appear to be on the increase. And it’s more of a problem with continuous no-till since some growers are spreading less lime due to increasing soil organic matter and decomposition.
Dave Franzen, soils specialist at North Dakota State University Extension, talks about historic soil losses in the Great Plains, the losses still being seen today, and conservation efforts in place today to help prevent erosion. including tree rows as windbreaks and conservation tillage methods are used across the state to prevent erosion.
Long-term no-tillers, those who have employed the process for more than five years, have learned that they can get by with significantly less nitrogen.
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On this episode of Conservation Ag Update, brought to you by Martin-Till, Brian and Darren Hefty, fourth-generation farmers and hosts of Ag PhD, share tips for treating tar spot in corn.
Needham Ag understands the role of technology in making better use of limited resources within a specific environment by drawing on a wealth of global experience to overcome the challenges facing today's farmers, manufacturers and dealers.
The Andersons grows enduring relationships through extraordinary service, a deep knowledge of the market, and a knack for finding new ways to add value as we have done for nearly 70 years.